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Sherbet is delicious. And, for the purposes of eating better, it’s great because fruit is the main ingredient, and fruit is so naturally sweet that it requires very little sweetener added! It’s really pretty much a guilt free dessert.

This particular sherbet is something I love to make when I have a cold, especially a sore throat. Not only does it feel nice a soothing, but the combination of orange and pineapple juice is an immune booster powerhouse. I grew up drinking a combination of orange and pineapple juice when I was sick, so this is basically the same thing – just frozen!

My sherbet is a little different from most recipes you see out there because I use much less dairy. I do this because I like more of the fruit flavor to shine through – and therefore less sweetener to be added. Technically, sherbet is supposed to use milk, not cream, but I use half cream and half milk so that I can still have enough cream content to make it creamy, but use much more fruity goodness! It works out great.

The most obvious thing you have to do is juice oranges. Lots and lots of oranges. How good your sherbet is directly depends on how good your fruit is! So use good, sweet oranges, not bland tasteless ones!

You want 4 cups of juice. As you juice – DON’T THROW AWAY THE PULP! Keep the pulp and include it in with the juice. Not only does this mean that you have to use fewer oranges, but the pulp is full of really good health-boosting stuff, not just the juice. Combining the two is a great idea especially when you’re trying to fight off sickness. Don’t worry – we’re going to blend it all smooth so you’ll never know the pulp was there.

Pour the juice into a blender and add in 1 cup of pineapple juice and half a cup of honey. If you have it, also add in 2 tsp of tapioca starch. This isn’t strictly necessary so if you don’t have any, no worries. But it helps make a smooth consistency so if you have it use it.

You’ll see in the picture that the pulp rises to the top.

Blend away on the highest speed until the pulp is completely blended in and is no longer visible. Pour it into your ice cream maker and add in one cup of whole milk and one cup of heavy cream.

Taste the mix. If necessary, add in some liquid Stevia extract. Whether you need this or not completely depends on how sweet your oranges were. For this batch I added in 20 drops of my Trader Joe’s brand stevia drops, but other times I haven’t needed any. So it’s important to taste to know!

Make it according to the ice cream maker instructions. Wait impatiently for it to be done.

This delicious sherbet has only ¼ cup of honey for 7 whole cups of liquid - so it's really as safe of a dessert as you can get! The combination of fresh orange juice with the pulp and pineapple juice is also a great immune booster, so this is perfect to make when you're feeling under the weather, especially for sore throats.

Ingredients

4 cups orange juice from fresh sweet oranges, pulp included

1 cup pineapple juice

¼ cup honey

2 tsp tapioca starch (optional - makes a smoother texture)

1 cup heavy cream

1 cup whole milk

liquid stevia extract if necessary to boost sweetness

Instructions

Use only good sweet oranges. Sherbet is only as good as the fruit that you use!

Combine the orange juice and pulp, pineapple juice, honey, and tapioca starch in a blender and blend on the highest speed until it's completely smooth with no pulp visible.

Pour the juice into your ice cream maker along with the milk and cream.

Taste for sweetness. How sweet your oranges are will depend on whether you need to make it sweeter or not. If the sweetness needs to be boosted add in some drops of liquid stevia extract until it's as you want it.

Make according to the ice cream maker's instructions.

Store left-overs (if you have any!) in an airtight container in the freezer.

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I have the perfect “it’s-been-a-long-winter-and-it’s-finally-spring-and-I-want-to-completely-forget-the-frozen-horror-that-was-the-past-4-months” recipe for you. It has to do with strawberries and cream and sweet frozen creamy goodness. Interested?

Basically, we’re talking strawberry sherbet. But the best strawberry sherbet you’ve ever eaten. My family went nuts over it. NUTS. And since sherbet is mostly fruit it has very little added sweetener in it, which makes this something you can eat guilt-free!

This particular sherbet strongly reminds me of an Italian Water Ice “cream ice.” (My fellow Pennsylvanians will know what I mean by that. For the rest of you…sorry.) Fruity yet creamy at the same time. And just like water ice, when you freeze the leftovers it freezes HARD – not like ice cream that can be easily scooped back out again. So let leftovers sit in the fridge for a bit to soften up before eating!

Unlike ice cream, no advance prep of cooking and cooling a custard is necessary. You can start it and have it in the ice cream maker in 5-10 minutes. Twenty minutes later you have dessert!

Take about 2.5 pounds of cleaned strawberries and stick them in your blender. You might need to add a little apple juice or something to get them going, but you shouldn’t need much. (Even my cheapo Oster blender did it no problem). Blend on the highest speed until it’s completely smooth and pureed. You should end up with 5 1/2 cups of strawberry puree.

Taste, and add sweetener as necessary. Use honey, maple syrup, or pure liquid stevia extract. The amount of sweetener you need completely depends on how sweet your berries are, and your particular tastes. I added 1/4 cup of maple syrup and 2 droppers full of liquid stevia. Just taste until it seems sweet enough to you!

Pour it into your ice cream canister along with 1 1/2 cups of heavy cream.

And make it according to the ice cream maker’s instructions. Twenty minutes later you have this!

And a very happy family.

Store left-overs in the freezer in an air-tight container. It’ll be frozen hard later, so you’ll want to let it soften a little before eating.

¼-1/2 cup honey or maple syrup, or to taste (will depend on sweetness of berries)

optional +/- 30 drops pure liquid stevia, or to taste

Instructions

Make the strawberry puree and taste it for sweetness. Add sweetener as necessary. You'll probably need at least ¼ cup of honey or maple syrup, but maybe more. The amount will totally depend on how sweet your berries are and your personal tastes!

If you want to boost the sweetness a little without adding more honey or maple syrup, add some liquid stevia.

Pour it into your ice cream canister and stir in the cream.

Make according to the ice cream maker instructions.

Leftovers will freeze hard in the freezer, so let it soften a bit before eating after it's been in the freezer!